Peanut butter and chocolate just agrees with me. This version is not cloyingly sweet and is perfect dunked into a warm cup of coffee or tea.
Peanut Butter and Chocolate Biscotti
- 2 cups flour
- 1 ½ tsp baking powder
- 1/2 tsp salt
- 2 eggs
- ¾ cup brown sugar
- ¼ cup butter, room temperature
- 1 tsp vanilla extract
- ⅓ cup peanut butter (not natural)
- 1 cup roasted peanuts, coarsely chopped
- ¾ cup chocolate chips or chopped Reese’s cups
Preheat your oven to 325°F. Sift the flour, baking powder and salt together into a large bowl.
Beat the eggs and the sugar together until very light and foamy, about 4 minutes. Add the butter, vanilla and peanut butter and mix to combine. On low speed, add the flour mixture in 2 additions mixing through after each addition. Stir in the nuts and chocolate chips until combined.
Divide the dough in two and form two logs about 14-inches long. Transfer to a parchment lined baking tray and flatten each of the logs to about 3/4-inch rectangles. Bake for 25 minutes until logs are firm to the touch but are still soft on the inside. Cool for 20 minutes then slice into 1/2 inch wedges. Lay the biscotti, cut side down and continue to bake for another 10 minutes per side until they are lightly golden and dried through. Cool the cookies completely before storing.